A flavorful and spicy chicken dish paired with aromatic cilantro rice.
Heat olive oil in a medium pot over medium heat.
Ensure the oil is hot enough to coat the rice evenly.
Add the brown rice and stir for a few minutes.
Toasting the rice enhances its nutty flavor.
Pour in the chicken stock, bring to a boil, then reduce heat and simmer until rice is tender.
Cover the pot to trap steam and cook the rice evenly.
Heat a large skillet over medium-high heat and add the chicken.
Cut the chicken into even pieces for consistent cooking.
Add the onion, garlic, and bell pepper to the skillet and sauté until softened.
Stir frequently to prevent burning.
Mix in the soy sauce, cumin, chipotle, honey, and maple syrup.
Adjust the sweetness and spiciness to your preference.
Add the green peas, water chestnuts, and cashews, stirring to combine.
Add the cashews last to retain their crunch.
Serve the chicken mixture over the cooked rice and garnish with fresh cilantro.
Serve immediately for the best flavor and texture.
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